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How to make Green chicken jungle curry

Yield = 8
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 2 teaspoons vegetable oil
  • 1kg chicken thigh fillets, excess fat trimmed, halved crossways
  • 250ml (1 cup) water
  • 2 tablespoons fish sauce
  • 1 bunch snake beans, ends trimmed, cut into 5cm lengths
  • 1 x 125g pkt baby corn
  • 1/2 cup firmly packed fresh Thai basil leaves

Green curry paste

  • 8 fresh long green chillies, coarsely chopped
  • 8cm-piece fresh ginger, peeled, finely chopped
  • 8cm-piece fresh galangal, peeled, finely chopped
  • 2 lemongrass stems, pale section only, finely chopped
  • 5 purple eschalots, peeled, finely chopped
  • 2 garlic cloves
  • 2 tablespoons water
  • 1 teaspoon shrimp paste
  • 1/2 teaspoon salt

Method

  • Step 1 To make curry paste, place chilli, ginger, galangal, lemon grass, eschalot and garlic in the bowl of a food processor. Process until finely chopped. Add water and process until smooth. Transfer to a bowl. Stir in shrimp paste and salt.
  • Step 2 Heat oil in a saucepan over medium heat. Add curry paste and cook, stirring, for 3 minutes or until fragrant.
  • Step 3 Add chicken, water and fish sauce, and cook, turning occasionally, for 8-10 minutes or until chicken is cooked. Add beans and corn, and cook for a further 5 minutes or until beans are tender crisp. Remove from heat.
  • Step 4 Add basil and stir until just combined. Transfer curry to a large serving bowl and serve immediately.